Instructions

1. Preheat your oven to 350º and grease a 9" tart pan, set aside.
2. In your food processor combine the graham cracker crumbs, 1/4 c sugar and lime zest, pulse in the butter until the mixture starts to come together.
3. Press the crust mixture into the tart pan and bake for 10-12 minutes; remove carefully and cool on a wire rack.
4. In a bowl whisk together the egg yolks, condensed milk and lime juice until smooth, spread evenly into the cooled tart shell.
5. Bake for 15 minutes, remove carefully and cool on a wire rack.
6. In a small pan combine the 1 Tbs of lime juice, water, sugar and cornstarch; stir constantly until it boils and thicks, remove from heat.
7. Arrange the strawberry slices in a concentric circle and top with the glaze (you can either brush it on or just drizzle it over like I did - I need a pastry brush).
8. Cover with plastic wrap and refrigerate 1-2 hours before serving.